Different types of Gelatin

Different types of Gelatin

Different types of Gelatin

Different types of Gelatin

Gelatin comes in two forms:

(1) Gelling and (2) non-gelling. Also known as food-grade Gelatin (gelling) and hydrolysed Gelatin (non-gelling).

The difference between the two products is simple. They are processed differently to produce powders with varying sizes of molecules and structures so different areas of the body can be targeted.

Gelling – Food grade

Gelatin - Food-grade Gelatin can be used in cooking as it thickens the ingredients and sets. It is used in foods like jellies, delicious treats, yummy cheesecakes, sauces, soups, desserts and whatever else you create in the kitchen.

Food-grade Gelatin is a gelling powder to assist with setting the and thickening foods.

Non-gelling - Hydrolysed Collagen

Hydrolysed Collagen has been broken down into a very fine particle, making it readily available to the body. It does not need to be digested. It gets absorbed straight through the small intestine and into the bloodstream.

Why are Gelatin Powders Different?

All our Gelatin Health powders are made from 100% beef Collagen. The reason there are many varieties available is that not all Collagen forms are the same. Different health issues require different forms of Collagen. Various types of Collagen are produced by using different enzymes during processing to isolate and capture different qualities of the Collagen. This, in turn, allows different forms of Collagen to target a wide range of complaints.

You will notice the ingredients and amino acid profile will be the same or similar in the Gelatin Health range of products. This is something you want. The difference in each of the products is where and how the amino acid chain is split, enabling the product to be produced with specific molecular size, weight and structural properties. These specific properties allow our products to perform differently in the body. The amino acid profile doesn't change, but the way each product acts in the body does.

The technical differences explained:

The most common question asked each day is about the differences between the Collagen powders.

  • How can the products be so different when the ingredients and amino acid profile is the same?

  • Will one product do a different job to the other?

  • Is this just marketing?

Please let us explain in a way that is easy to understand without all the science words

  • All the Gelatin and Collagen powders will have the same amino acid profile.

  • And this is something we want

  • A different amino acid profile does not make them into a different product.

The differences come from where and how the amino acid chain has been split. This process is what makes each of the powders individual and unique. During the processing and manufacturing of our Collagen products, different enzymes are utilised; this allows the amino acid chain to be split at distinct points. By splitting the amino acid chain in varied and unique places this enables the powder to be produced with specific and unique molecular weight, size and structure - There for providing a different product to work differently in the body. Here are some other examples/analogies. When buying meat at a butcher, you could choose to purchase steak or mince. Essentially, they are the same product but are processed differently, allowing people to cook in various ways and make different meals. OR It could be like mixing different colours. Red is still red but when you add yellow with it the colour changes to become orange. Try mixing blue with it then you have purple. But the red properties remain. Collagen is a hydrolysed (broken-down) form of Gelatin. When you mix it with certain enzymes it creates a different product by splitting the amino acid chain at different points. We hope this will help with the understanding of the differences and will allow an explanation to others who will enquire. Of course, if you still have questions, then please email us, and we will do our best to assist.